These tasty barbacoa tacos call for leftover shredded beef from this Chipotle Beef Roast recipe. The roast is sliced, seared, and served in corn tortillas with fresh avocado, lime, and cilantro, and a side of Mexican pinto beans.
Ingredients
1 tablespoon extra-virgin olive oil
2 cloves garlic, minced
About 3 cups shredded cooked beef
1/2 teaspoon fine sea salt
1 teaspoon ground cumin
1 teaspoon chipotle chile powder
1 teaspoon dried oregano
1/4 teaspoon ground cloves
2 tablespoons fresh lime juice (from 1 lime)
1 tablespoon apple cider vinegar
1 tablespoon extra-virgin olive oil
1/4 cup finely chopped red onion, plus more for garnish
1 clove garlic, minced
1 (16-ounce) can pinto beans, undrained
2 tablespoons fresh lime juice (from 1 lime), plus more if needed
1 teaspoon ground cumin
1/2 teaspoon fine sea salt, plus more if needed
2 tablespoons chopped fresh cilantro, for garnish
2 tablespoons grated cotija cheese, for garnish
6 to 10 corn tortillas, warmed
1 avocado, sliced
1/4 cup chopped fresh cilantro, for garnish
1 lime, cut into wedges, for garnish
Instructions
Make the taco filling: In a large skillet or pot, heat the olive oil over medium heat. Add the garlic and sauté for 2 to 3 minutes, until lightly browned and fragrant.
Add the beef, salt, cumin, chipotle chile powder, oregano, cloves, lime juice, and vinegar and stir to combine. Cover and simmer for 5 to 10 minutes, until the beef starts to crisp a bit on the bottom.
Make the pinto beans: In a small pot, heat the olive oil over medium heat. Add the onion and garlic and cook, stirring, for 3 minutes, or until the onion becomes slightly translucent and the garlic is fragrant.
Add the beans, lime juice, cumin, and salt and stir to combine. Bring to a low boil and cook, stirring occasionally, for about 5 minutes, until warmed through. Taste and season with more salt and lime juice, if needed. Just before serving, garnish with the cilantro, cotija, and additional red onion.
Uncover the beef and stir. Serve in the warmed tortillas, topped with the avocado, cilantro, and lime, with the pinto beans alongside.
